ಸದಸ್ಯ:Vinaya M A/ಭಾರತೀಯ ಮಸಾಲೆಗಳ ಪಟ್ಟಿ
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ಭಾರತೀಯ ಮಸಾಲೆಗಳು ಭಾರತೀಯ ಉಪಖಂಡದಾದ್ಯಂತ ( ದಕ್ಷಿಣ ಏಷ್ಯಾದ ಉಪ-ಪ್ರದೇಶ) ಬೆಳೆಯುವ ವಿವಿಧ ಮಸಾಲೆಗಳನ್ನು ಒಳಗೊಂಡಿವೆ. ದೇಶದ ವಿವಿಧ ಭಾಗಗಳಲ್ಲಿ ವಿಭಿನ್ನ ಹವಾಮಾನದೊಂದಿಗೆ, ಭಾರತವು ವಿವಿಧ ಮಸಾಲೆಗಳನ್ನು ಉತ್ಪಾದಿಸುತ್ತದೆ. ಅವುಗಳಲ್ಲಿ ಹಲವು ಉಪಖಂಡಕ್ಕೆ ಸ್ಥಳೀಯವಾಗಿವೆ. ಇತರವುಗಳು ಒಂದೇ ರೀತಿಯ ಹವಾಮಾನದಿಂದ ಆಮದು ಮಾಡಿಕೊಳ್ಳಲ್ಪಟ್ಟವು ಮತ್ತು ಶತಮಾನಗಳಿಂದ ಸ್ಥಳೀಯವಾಗಿ ಕೃಷಿ ಮಾಡಲಾಗುತ್ತಿದೆ. ಮೆಣಸು, ಅರಿಶಿನ, ಏಲಕ್ಕಿ ಮತ್ತು ಜೀರಿಗೆ ಭಾರತೀಯ ಮಸಾಲೆಗಳ ಕೆಲವು ಉದಾಹರಣೆಗಳಾಗಿವೆ.
ಮಸಾಲೆಗಳನ್ನು ವಿವಿಧ ರೂಪಗಳಲ್ಲಿ : ಸಂಪೂರ್ಣ, ಕತ್ತರಿಸಿದ, ನೆಲದ, ಹುರಿದ ಮತ್ತು ಅಗ್ರಸ್ಥಾನವಾಗಿ ಬಳಸಲಾಗುತ್ತದೆ. ಅವರು ಪೋಷಕಾಂಶಗಳನ್ನು ಹೊರತೆಗೆಯಲು ಆಹಾರವನ್ನು ಮಿಶ್ರಣ ಮಾಡುತ್ತಾರೆ ಮತ್ತು ಅವುಗಳನ್ನು ರುಚಿಕರವಾದ ರೂಪದಲ್ಲಿ ಬಂಧಿಸುತ್ತಾರೆ. ಕೆಲವು ಮಸಾಲೆಗಳನ್ನು ಸುವಾಸನೆಯಾಗಿ ಕೊನೆಯಲ್ಲಿ ಸೇರಿಸಲಾಗುತ್ತದೆ - ಒಂದು ಭಕ್ಷ್ಯಕ್ಕೆ ಸೇರಿಸುವ ಮೊದಲು ತುಪ್ಪ (ಭಾರತೀಯ ಸ್ಪಷ್ಟೀಕರಿಸಿದ ಬೆಣ್ಣೆ) ಅಥವಾ ಅಡುಗೆ ಎಣ್ಣೆಯೊಂದಿಗೆ ಪ್ಯಾನ್‌ನಲ್ಲಿ ಬಿಸಿಮಾಡಲಾಗುತ್ತದೆ. ಹಗುರವಾದ ಮಸಾಲೆಗಳನ್ನು ಕೊನೆಯದಾಗಿ ಸೇರಿಸಲಾಗುತ್ತದೆ ಮತ್ತು ಬಲವಾದ ಪರಿಮಳವನ್ನು ಹೊಂದಿರುವ ಮಸಾಲೆಗಳನ್ನು ಮೊದಲು ಸೇರಿಸಬೇಕು. " ಕರಿ " ಎಂಬುದು ಭಾರತೀಯ ಪಾಕಪದ್ಧತಿಯಲ್ಲಿನ ಯಾವುದೇ ಖಾದ್ಯವನ್ನು ಸೂಚಿಸುತ್ತದೆ, ಅದು ಒಣ ಅಥವಾ ಗ್ರೇವಿ ಬೇಸ್‌ನೊಂದಿಗೆ ಹಲವಾರು ಮಸಾಲೆಗಳನ್ನು ಒಟ್ಟಿಗೆ ಸಂಯೋಜಿಸುತ್ತದೆ. ಆದಾಗ್ಯೂ, ಇದು ಕರಿಬೇವಿನ ಎಲೆಗಳನ್ನು ಸಹ ಸೂಚಿಸುತ್ತದೆ, ಇದನ್ನು ಸಾಮಾನ್ಯವಾಗಿ ದಕ್ಷಿಣ ಭಾರತದಲ್ಲಿ ಬಳಸಲಾಗುತ್ತದೆ.
ಭಾರತದಲ್ಲಿ ಸಾಮಾನ್ಯವಾಗಿ ಬಳಸುವ ಮಸಾಲೆಗಳು ಮತ್ತು ಇತರ ಸುವಾಸನೆಯ ಪದಾರ್ಥಗಳ ಪಟ್ಟಿಯನ್ನು ಕೆಳಗೆ ನೀಡಲಾಗಿದೆ.
| Image | Standard English | Notes |
|---|---|---|
| Alkanet root | (Hindi: Ratanjot) | |
| Amchoor | Raw unripe mango is sun-dried and then ground to fine powder. (Hindi: Amchoor आमचूर) | |
 | Asafoetida | truffles and garlic. Used asTempering Spice. (Hindi: Hing हिंग) |
 | Bay leaf, Indian bay leaf | Both Indian bay leaf and bay leaf are similar and called Tej Patta in Hindi. However, they are from two different species and have differences in taste. Used as Tempering Spice. (Hindi: Tej Patta तेज पत्ता) |
 | Black cardamom | Very earthy and darkly aromatic. Often used in North Indian curries. Used as Tempering Spice. (Hindi: Badi Elaichi बड़ी इलाइची) |
 | Black peppercorns | Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as Tempering Spice. (Hindi: Kali Miri काली मरी) |
 | Buchanania lanzan | Also known as Charoli/Chironji, is a type of nut particularly used in making desserts. (Hindi: Chironji चिरोन्जी) |
 | Capers | They are immature flower buds of Capparius spinosa, also known as caper berry. (Hindi: Kabra कब्र) |
 | Capsicum or bell pepper | (Hindi: Shimla Mirch शिमला मिर्च) |
 | Caraway seeds | Used as Tempering Spice. (Hindi: Shahijeera शाहजीरा) |
 | Carom seeds | Also known as bishop's weed, they're different from celery seeds and Radhuni seeds Used as Tempering Spice. (Hindi: Ajwain अजवायन) |
| Cassia buds | Also known as Mesua Ferrea, are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun. Used in Ayurveda for treating fever, vomiting, UTIs, migraines etc. It's also used in Chyavanprash. Used as Tempering Spice. | |
| Char Magaz | It's a mixture of four types of melon seed kernels (Watermelon, Cantaloupe, Cucumber, Pumpkin). (Hindi: Char Magaz चार मगज) | |
 | Cinnamon | Grown commercially in Kerala in southern India. Two types, cassia (common) and royal. Used as Tempering Spice. (Hindi: Dalchini दालचीनी) |
 | Citric acid | |
 | Cloves | Kerala, Tamil Nadu, and Karnataka are largest producers in India. Used as Tempering Spice. (Hindi: Laung लौंग) |
 | Coriander seed | Is also used in powdered form. Used as Tempering Spice. (Hindi: Sabut Dhaniya साबुत धनिया) |
 | Cubeb or tailed pepper | Tastes of clove with added bitterness with a persistent mild numbing sensation (Hindi: Sheetal Cheeni शीतलचीनी/Kabab Cheeni कबाब चीनी) |
 | Cumin seed | Used as Tempering Spice. (Hindi: Jeera जीरा) |
| Cumin seed ground into balls | ||
 | Curry leaf or sweet neem leaf | Foliage of the curry tree. Cannot retain flavour when dried. Only used fresh. (Hindi: Kari Patta करी पत्ता) |
 | Fennel seed | Used as natural mouth-freshener. Used as Tempering Spice. (Hindi: Saunf सौंफ) |
 | Fenugreek leaf | (Hindi: Methi मेथी) |
 | Fenugreek seed | Used as Tempering Spice. (Hindi: Methi dana मेथी दाना) |
 | Garcinia gummi-gutta | Used in fish preparations in Kerala |
 | Garam masala | Blend of 8+ warming spices. Each family has their own recipe. (Hindi: Garam Masala गरम मसाला) |
 | Garcinia indica | Used mainly in Maharashtrian Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma. (Hindi: Kokam कोकम) |
 | Garlic | (Hindi: Lasson लहसुन) |
 | Ginger | (Hindi: Adarak अदरक) |
 | Dried ginger | mostly powdered (Hindi: Sonth सोंठ) |
 | Green cardamom | Malabar variety is native to Kerala. Used as Tempering Spice. (Hindi: Hari Elaichi हरी इलायची) |
 | Green chili pepper | (Hindi: Hari Mirch हरी मिर्च) |
 | Indian gooseberry | It is used in Chyavanprash. (Hindi: Amla आंवला) |
_hanging_fruit_at_23_Mile,_Duars,_WB_W_IMG_5902.jpg) | Inknut | Also called Haritaki. Used in Ayurveda for treating chronic ulcer, diarrhea, dysentery and piles. (Hindi: Harad हरड़) |
 | Jakhya | Also called dog mustard or wild mustard. Used in Garhwali and Kumaoni styles of cuisines. Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil. (Hindi: Jakhya जख्या) |
| Black Stone Flower | It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine. (Hindi: Pathar phool पत्थर फूल) | |
| Guizotia abyssinica | Kaaral/Khuraasni/Raamtill | |
 | Licorice powder | (Hindi: Mulethi मुलेठी) |
 | long pepper | Used in South Indian cuisines. (Hindi: Pippali पिप्पली) |
| Kaachri | ||
| Mango Extract | ||
| Marathi Moggu | ||
 | Yellow Mustard seed | Used as Tempering Spice. (Hindi: Sarson सरसों) |
 | Brown mustard Seed | Used as Tempering Spice. (Hindi: Rai राइ) |
| Naagkeshar | Used in Maharashtrian cuisine as one of the ingredients of Godaa Masaalaa. (Hindi: Nagkeshar नागकेसर) | |
 | Nigella seed | Give smokey, nutty flavor to any dish. Its either dry roasted or used as Tempering Spice. (Hindi: Kalonji कलौंजी) |
 | Nutmeg | (Hindi: jaayaphal जायफल) |
 | Mace | Mace is outer covering to nutmeg nut. Similar aroma. (Hindi: Javitri जावित्री) |
 | Panch phoron | This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as Tempering Spice. |
 | Pomegranate seed | Dried and ground in the Middle East. (Hindi: Anardana अनारदाना) |
 | Poppy seed | Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto (Hindi: Khas khas खसखस) |
| Pandanus (Screwpine) | (Hindi: Pulao Patti पुलाव पत्ति/ Annapoorna Pattiyaan अन्नपूर्णा पत्तियां) | |
| Radhuni Seeds/Wild celery | It is dried fruit of Trachyspermum roxburgianum. Mostly used in Bengali Cuisine. (Hindi: Ajmod अजमोद) | |
 | Red Chili Pepper | (Hindi: Lal Mirch लाल मिर्च) Bhut Jolokia (Arunachal Pradesh, Assam, Manipur, and Nagaland). Kashmiri Mirch (Kashmir). Guntur Sannam (Andhra Pradesh). Jwala Chilli (Gujarat). Byadagi (Karnataka and Tamil Nadu). Ramnad Mundu/Gundu (Tamil Nadu and Andhra Pradesh). Dhani (Manipur and Mizoram). Kanthari (Manipur, Mizoram, Tamil Nadu, and Kerala). Warangal Chappatta (Telangana). Used as Tempering Spice. |
| Saffron pulp | Actually, safflower concentrate | |
 | Saffron | World's most expensive spice. Used for flavouring rice & desserts. (Hindi: Kesar केसर) |
 | Sesame seed | Black Sesame seed (Hindi: Kala Til काला तिल) White Sesame seed (Hindi: Til तिल) |
 | Star Anise | Exotic, Chinese-influenced flavours Used as Tempering Spice. (Hindi: Chakra phool चक्र फूल) |
| Sichuan Pepper | Also known as Teppal/ Tirphal. (Hindi: Tirphal तिरपाल) | |
 | Tamarind | Provides tartness in South Indian curries. (Hindi: Imli इमली) |
 | Thymol/carom seed | Used as Tempering Spice. (Hindi: Ajwain अजवायन) |
 | Turmeric | It is used extensively in Indian cooking. It is also often used as a colourant. It has a warm, peppery taste with musky, earthy undertones. Raw Turmeric (Hindi: Kachi Haldi कच्ची हल्दी). Dry Turmeric (Hindi: Sukhi Haldi सूखा हल्दी). Ground Turmeric (Hindi: Haldi हल्दी). |
| Gum Tragacanth | A thickener and coating for desserts | |
 | White Peppercorns | Mostly used in white, cream based gravies/curries. (Hindi: Safed Mirch सफेद मिर्च) |
See also
- Spice trade
- Masala dabba, traditional spice box
- Spice Mixes
References
External links
- "Glossary Pakistani & Indian Spices (Masala)". Direct Advert Media LLC. Retrieved 2 October 2013.
- Gantzer, Hugh; Gantzer, Colleen (2014). SpiceStory. Spices Board of India. ISBN 9789383098385.
- Raghavan, Susheela (2006). Handbook of Spices, Seasonings, and Flavorings (2nd ed.). Hoboken: CRC Press. ISBN 9781420004366.
- REDIRECT Template:Indian cuisine